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Sun-Dried Tomato Pesto Pasta Salad
SUPPER WITH MICHELLE15Ingredients
40Minutes
740Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 lb. pasta (like Rotini or Penne, I used Cavatappi)
- 14 1/2 cans petite diced tomatoes (drained thoroughly, you can used fresh tomatoes – roughly 1 cup – seeded/diced)
- 3/4 cup pitted kalamata olives (I prefer cut in half)
- 1/2 cup feta cheese
- 6 sun dried tomatoes (in olive oil depending on size)
- 1/2 cup fresh basil leaves (loosely packed)
- 1 Tbsp. fresh oregano (if not available, then feel free to omit or just use Basil)
- 1/2 cup grated Parmesan cheese
- 1 clove garlic
- 5 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- 1/8 tsp. black pepper
- 1/4 tsp. salt
- 1 pinch red chili flakes (optional)
- fresh basil
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NutritionView More
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740Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories740Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium900mg38% |
| Potassium2050mg59% |
| Protein27g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate98g33% |
| Dietary Fiber11g44% |
| Sugars26g |
| Vitamin A130% |
| Vitamin C160% |
| Calcium40% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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